Broccoli, Stilton and Apple Potato Ramekins Recipe

Broccoli Stilton Apple Potato Ramekins
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
Makes 6
Per Serving %RI
KCAL 350 17%
Fat 27g 38%
Sat Fat 15.7g 78%
Salt 0.3g 5%
Sugar 2.9g 3%

Method

Heat the oven to 220c

Cook the broccoli in salted, boiling water for four minutes, drain and refresh under cold water.

Blanch the potato slices in boiling water for three to four minutes and drain.

Grease some ramekins with butter or oil and line with the potato slices.

Mix together the apple, broccoli and Stilton and divide between the moulds.

Mix together the cream, egg yolks and seasoning and divide between the moulds.

Bake in the oven for 9 minutes until golden. Cool a little and serve in the ramekins with salad.

Ingredients

25g Stilton, crumbled

70g Russet or Braeburn apples, cut into chunks

600g waxy potatoes, sliced thinly

160g broccoli florets

250ml double cream

3 egg yolks

Salt and pepper

25g Stilton, crumbled 70g Russet or Braeburn apples, cut into chunks 600g waxy potatoes, sliced thinly 160g broccoli florets 250ml double cream 3 egg yolks Salt and pepper

You may also like

Pan seared cod with potatoes and chorizo recipe

High protein

Low sat fat

Pan Seared Cod with Potatoes and Chorizo

Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.

  • Cook in: 25 mins
Oven chips homemade style recipe

Homemade Chips Recipe

Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.

  • Prep in: 5 mins
  • Cook in: 35 mins
Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach  and spiced with sumac, this dish is set to be a party sensation! 

Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.

  • Prep in: 15 mins
  • Cook in: 15 mins
Hugh Fearnley-Whittingstall's potato peel soup recipe

Potato Peel Soup Recipe by Hugh Fearnley-Whittingstall

"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.

  • Prep in: 10 mins
  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union